Salt-baked fish with tarragon sauce and remoulade
Whole salmon trout baked in a salt crust, served with a warm tarragon sauce and a cold curry remoulade.
⏱️ Prep: 90 min
Ingredients
| 2,5 кг | salmon trout |
| 2 | garlic cloves |
| 3 стръка | rosemary |
| 3 кг | sea salt |
| на вкус | salt and black pepper |
| 2 с. л. | flour (for the warm tarragon sauce) |
| 2 с. л. | butter |
| 1 ч. ч. | fresh milk |
| 1/2 ч. ч. | heavy cream |
| 50 мл | Chardonnay |
| 1 щипка | nutmeg |
| 1/2 връзка | fresh tarragon (1/2 tsp dried) |
| на вкус | salt and black pepper (for the sauce) |
| 1/2 ч. ч. | mayonnaise (for the cold curry remoulade) |
| 30 г | gherkins |
| 1 стрък | spring onion |
| 1 ч. л. | capers |
| 1 с. л. | lemon juice |
| 1 ч. л. | Dijon mustard |
| 3 стръка | parsley |
| 1/2 ч. л. | curry |
| на вкус | salt and white pepper |
Instructions
- Open out the fish and place the rosemary sprigs and the crushed garlic cloves in its belly. Season with salt and black pepper.
- Place one part of the sea salt on the bottom of the tray, lay the fish on top and cover with the remaining salt. Bake in an oven preheated to 200 degrees, without fan, for 1 hour. (The baking time depends on the size of the fish - for this weight 1 hour is enough).
- For the warm sauce, fry the flour in the butter until golden. Gradually pour in the warmed milk and leave over moderate heat to thicken.
- Add the Chardonnay and, once the alcohol has evaporated, pour in the cream. Season with salt, black pepper and nutmeg. Once the sauce has thickened, remove from the stove and sprinkle with the finely chopped tarragon.
- Finely chop the gherkins, spring onion and capers. Mix them with the remaining ingredients for the cold sauce and stir well.
- When the fish is ready, break the crust and discard the salt. Remove the skin, slice the fish and serve with the two kinds of sauce.
Did you know that... The flesh of the salmon trout is fattier than that of the trout, and its taste slightly resembles that of salmon.